Description
Celebrate the bounty of autumn with this vibrant, nutrient-dense salad. Featuring perfectly roasted, cinnamon-dusted acorn squash, this dish balances natural sweetness with a punchy maple-cider dressing. Garnished with crunchy hazelnuts and tart cranberries, it provides a sophisticated mix of textures that is both comforting and refreshing. Ideal for holiday tables or a wholesome weeknight meal, this recipe proves that healthy, seasonal eating can be a joyful and approachable experience for the whole family.
Ingredients
1 medium acorn squash, halved, seeded, and sliced
2 tsp avocado oil
1 tbsp maple syrup
1/2 tsp ground cinnamon
4 cups mixed salad greens
1/3 cup toasted hazelnuts, chopped
1/4 cup dried cranberries
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp dijon mustard
1 tbsp maple syrup
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss squash slices with avocado oil, maple syrup, cinnamon, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until tender and caramelized, turning halfway through.
In a small jar, whisk together olive oil, apple cider vinegar, dijon mustard, and maple syrup to create the dressing.
Arrange mixed greens on a serving platter.
Top with warm roasted squash, toasted hazelnuts, and dried cranberries.
Drizzle with the maple dressing and serve immediately.
Notes
Store leftover roasted squash in an airtight container for up to 3 days. Keep the dressing separate until ready to serve to ensure greens stay crisp. You can swap hazelnuts for toasted pecans or walnuts if preferred.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 9g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg